Honey Mustard Venison Medallions with Crispy Shallots

A rich and flavorful dish featuring dry-aged venison medallions seared to perfection, glazed with honey mustard crème fraîche, and finished with crispy shallots and shaved pecorino.

Why You'll Love Honey Mustard Venison Medallions with Crispy Shallots

Searing in layers builds a deep crust without overcooking the lean meat. The glaze hits sweet, sharp, and creamy in one brush. Crispy shallots deliver crunch and contrast against the warm, melting center. This is wild game that plates like a steakhouse classic. Refined enough for dinner guests-fast enough for a weeknight.

Tips and Tricks

• Always rest venison after searing to keep juices inside.
• Mandoline ensures even, ultra-crispy shallots.
• Glaze can be prepped ahead and gently rewarmed before plating.

Variations

• Maple Mustard Glaze: Use maple syrup instead of honey for darker sweetness.
• Spicy Kick: Add Aleppo pepper or a pinch of cayenne to the glaze.

Substitutions

• Crème fraîche → sour cream or full-fat Greek yogurt
• Venison → beef tenderloin or bison medallions (if not using Maui Nui)
• Pecorino → aged parmesan or grana padano

Best served with

• Roasted fingerling potatoes
• Grilled asparagus
• A glass of Zinfandel or Syrah

How to Store Leftovers

• Store medallions and shallots separately in the fridge for up to 3 days.
• Reheat venison gently in a skillet.
• Re-crisp shallots at 300°F in the oven for 5-6 minutes.

Common Questions

Honey Mustard Venison Medallions with Crispy Shallots

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A rich and flavorful dish featuring dry-aged venison medallions seared to perfection, glazed with honey mustard crème fraîche, and finished with crispy shallots and shaved pecorino.

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Prep Time 25 minutes mins

Total Time 35 minutes mins

Course: Dinner, Main Course, Meat

Cuisine: American, Californian

Calories: 1099

Ingredients Equipment Method Nutrition

Ingredients

  

• 3-4 Maui Nui venison medallions 2-3 oz each
• Kosher salt as needed
• 2 tablespoon olive oil
• 2 tablespoon honey
• 1 tablespoon Dijon mustard
• ¼ cup crème fraîche
• 1 teaspoon fresh thyme chopped
• 2 shallots thinly sliced
• 2 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• ¼ cup olive oil for frying
• Flaky salt to taste
• Shaved pecorino to finish

Equipment

• Cast iron skillet
• Cooling rack
• Baking Sheet
• Tongs
• Whisk
• Small saucepan
• Mandoline (optional)

Method

 

Dry Brine the Venison

1. Pat venison dry and season lightly with kosher salt.
2. Place on a rack over a baking sheet and dry brine uncovered in the fridge for at least 30 minutes (or up to 24 hours).
3. Bring to room temperature for 30 minutes before cooking.

Prepare the Shallots

1. Thinly slice shallots (mandoline recommended).
2. Toss with flour and cornstarch until evenly coated. Shake off excess.
3. Heat olive oil in a skillet over medium.
4. Fry shallots in batches until golden and crisp, ~3-4 minutes.
5. Drain on paper towels and season with salt.

Sear the Venison

1. Heat olive oil in a cast iron skillet over medium-high (370-400°F).
2. Sear medallions 60 seconds per side.
3. Rest on a rack for 2 minutes.
4. Return to skillet and sear another 60 seconds per side.
5. Rest 4 minutes.
6. Return one last time for 60 seconds per side or until internal temp hits 125-130°F.
7. Rest final 5 minutes before plating.

Make the Glaze

1. In a small saucepan over low heat, whisk together honey, Dijon mustard, crème fraîche, and thyme.
2. Heat gently until smooth and slightly thickened, about 3-4 minutes.

To Plate

1. Spoon warm glaze over rested venison medallions.
2. Top with crispy shallots and shaved pecorino.
3. Finish with flaky salt.

Nutrition

Calories: 1099kcalCarbohydrates: 66gProtein: 5gFat: 94gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 63gCholesterol: 34mgSodium: 193mgPotassium: 313mgFiber: 3gSugar: 41gVitamin A: 466IUVitamin C: 8mgCalcium: 100mgIron: 3mg

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